Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage-Reference-Cited by-同舟云学术

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Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

Published:2017-01-30 Issue:2 Volume:54 Page:293-302
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Cyprian O. O.,Sveinsdottir K.,Nguyen M. V.,Tomasson T.,Thorkelsson G.,Arason S.

Funder

United Nations University- Fisheries Training Programme

Added Value of Seafood Fund of the Ministry of Fisheries and Agriculture, Iceland

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2462-y.pdf

Reference41 articles.

1. AOAC (2000) Fat in foods. In: Davi E (ed) Official methods of analysis of AOAC international, 17th ed. Gaithersburg

2. Bellagha S, Amami E, Farhat A, Kechaou N (2002) Drying kinetics and characteristic drying curve of lightly salted Sardine (Sardinella aurita). Dry Technol 20(7):1527–1538. doi: 10.1081/DRT-120005866

3. Bernardez M, Pastoriza L, Sampedro G, Herrera JJR, Cabo ML (2005) Modified method for the analysis of free fatty acids in fish. J Agric Food Chem 53:1903–1906

4. Bligh EG, Dyer WS (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917

5. Bragadóttir M, Pálmadóttir H, Kristbergsson K (2002) Seasonal changes in chemical composition and quality parameters of capelin (Mallotus villosus). J Aquat Food Prod Technol 11(3/4):87–103

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